Vanilla Earl Grey Ice Cream

I have been craving for dessert since two days ago. And even more today! After gym, I passed all this ice cream and cake stalls which, I’m pretty sure, were calling my name. But I resisted! Instead, I went to the grocery store and bought some items to cook. And yes! Dessert it is that I will be cooking. Ice cream… Such a sweet, yet sinful indulgence. I think one of the best ice cream flavor is vanilla. It goes well with almost anything! So today, I’ll be sharing with you a cup of Vanilla Earl Grey Ice Cream.



2 cups cream
2 cups milk
1 cup sugar (split into 1/2 cups)
2 earl grey tea bags
10 egg yolks
Vanilla beans from 1 vanilla pod
Pinch of kosher salt

1. Place the cream, milk, 1/2 cup of the sugar, vanilla beans, and earl grey tea bags into a large saucepan. Heat slowly for 10-15 minutes, keeping it just under a simmer.

2. Meanwhile, place the egg yolks, 1/2 cup of the sugar, and pinch of salt in a bowl. Whisk until the egg yolks have thickened and are slightly lighter in color.

3. Remove the tea bags from the milk mixture. Whisk 1/3 cup of the hot milk mixture into the egg mixture to temper it. Then, slowly whisk the egg mixture into the milk mixture. Stir custard over low heat until thickened and coats the back of a spoon.

4. Immediately pour custard into a bowl set in an ice water bath. Stir occasionally until cooled. Refrigerate until very cold, and freeze in an ice cream machine and place in a covered container in the freezer.

If you don’t have an ice cream machine, pour your ice cream in an container, put it in the freezer, and stir every 30 or 40 minute for 2 hours. Let it freeze.

When it’s done, you can enjoy it with some biscuits or cake for your afternoon tea, or maybe serve it on top of your morning pancake!

Bon appétit!

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